Diabetic Dutch Apple Pancake Recipes

DUTCH APPLE BABY

Dutch Apple Baby image

No fresh milk? Don't despair! This quick and easy variation of the classic Dutch Baby pancake features ingredients you probably have in your pantry.

Provided by Mott's

Categories Trusted Brands: Recipes and Tips

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

⅔ cup Mott's® Original Applesauce
4 eggs, lightly beaten
4 tablespoons melted butter, divided
⅔ cup all-purpose flour
1 tablespoon granulated sugar
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
2 teaspoons butter

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 39.1 g, Cholesterol 199.6 mg, Fat 18.1 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g, Sodium 197.2 mg, Sugar 13.5 g

DUTCH OVEN-PUFFED APPLE PANCAKE

Dutch Oven-Puffed Apple Pancake image

I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.

Provided by Alan in SW Florida

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon salt
2 granny smith apples, peeled, cored, and cut into 1/4-inch slices
3 tablespoons sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
6 tablespoons unsalted butter
1/2 a lemon, juice of
3 tablespoons confectioners' sugar

Steps:

Preheat oven to 450 degrees Fahrenheit.
In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1

DIABETIC DUTCH APPLE PANCAKE

Diabetic Dutch Apple Pancake image

Make and share this Diabetic Dutch Apple Pancake recipe from Food.com.

Provided by ElaineAnn

Categories Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 eggs
1/2 teaspoon baking powder
1/2 cup skim milk
2 teaspoons margarine, melted
1/2 cup flour
1/8 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon cinnamon
2 tablespoons margarine
1 large tart apple, pared and sliced 1/4-inch thick
1/2 teaspoon cinnamon
1/4 cup Splenda granular
1/2 teaspoon cinnamon
3 tablespoons boiling water

Steps:

Combine batter ingredients in blender or food processor. Mix until smooth. Let rest 30 minutes.
For filling, melt margarine in 10-inch ovenproof skillet. Add apple slices and cinnamon. Cook over low heat for 3 minutes, stirring constantly.
Pour batter over apple, place in a preheated 425° oven and bake for 15 minutes. Reduce heat to 350° and bake 15 minutes more. Remove from oven.
Blend glaze ingredients and drizzle over top of pancake. Cut into four wedges.

Nutrition Facts : Calories 243.1, Fat 12.9, SaturatedFat 3, Cholesterol 212.1, Sodium 296.2, Carbohydrate 22.2, Fiber 2, Sugar 6.1, Protein 9.4

DUTCH APPLE PANCAKES

Dutch Apple Pancakes image

Number Of Ingredients 7

Ingredients

1/2 tablespoon active dry yeast (1/2 pkg)
1/4 teaspoon sugar
2 cups flour
1/4 teaspoon salt (optional)
1 1/2 cups milk, warmed
1 1/4 teaspoons reduced-calorie margarine or nonstick vegetable cooking spray
3 small apples, cored, peeled, and sliced (8 circles per apple)

Steps:

1. Dissolve the yeast and sugar in 1/2 cup warm water. Cover and set aside until doubled in bulk.2. In a large bowl, mix the flour and salt. Make a well in the middle. Pour in the swollen yeast and add 1 1/4 cups milk to the well. Mix with a wooden spoon, adding only enough of the remaining milk to make a fairly thick batter.3. Set aside in a warm place for about 30 minutes until bubbles begin to appear.4. Melt 1/2 tsp margarine on griddle or spray with a nonstick vegetable cooking spray. Pour 1/2 cup of batter on griddle. Place 4 or 5 slices of apple on the top (uncooked side).5. When pancake bottom turn brown, turn over and brown the apple side. Be sure pancakes are cooked, they bake more slowly than baking powder pancakes.6. Serve immediately with 1/2 tsp margarine for each pancake or other topping of your choice.EXCHANGES1 1/2 Starch/BreadNUTRITION FACTSCalories 105Total Fat 1 gram (with margarine) Saturated Fat trace (with margarine)Cholesterol 1 milligramSodium 40 milligrams (without added salt 20 milligrams)Total Carbohydrate 21 grams Dietary Fiber 1 gramProtein 2 grams

Nutrition Facts : Nutritional Facts Serves

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